Description
The secret to the juiciest BBQ chicken ever? It’s not on the grill. This oven method creates sticky, caramelized perfection without the hassle or weather worries.
Ingredients
Scale
- 3 lbs (1.4 kg) chicken pieces (thighs, drumsticks, or bone-in breasts)
- 2 tablespoons olive oil
- 1 tablespoon paprika (sweet or smoked)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup (240 ml) barbecue sauce (store-bought or homemade)
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available.
- Pat chicken pieces dry with paper towels. In a large bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Add chicken to the spice mixture and toss until thoroughly coated. Arrange on the baking sheet skin side up, with space between pieces.
- Roast for 25 minutes to render fat and begin crisping the skin.
- Meanwhile, prepare the glaze by mixing barbecue sauce, honey, apple cider vinegar, and Worcestershire sauce in a small bowl.
- Remove chicken from oven and generously brush with the barbecue sauce mixture on all sides.
- Return to oven and roast for another 15-20 minutes until sauce is caramelized and chicken reaches 165°F (74°C) for breasts or 175°F (80°C) for thighs and drumsticks.
- Let rest for 5-10 minutes before serving to allow juices to redistribute throughout the meat.